Spaghetti, durum wheat semolina pasta, Rustichella
The translation of the most famous Italian noodle form means as much as small cords. With their rough surface, these spaghetti are particularly suitable for picking up light tomato sauces, aglio-olio-peperoncino, and even oil-based sauces and butter, finely chopped vegetables and herbs. In southern Italy, they like to plan Bottarga over it. From the best, especially protein-rich durum wheat semolina and the Abruzzo, soft spring water, which made the pasta of Rustichella so famous.
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(Price / unit) | (fertility)
Availability | date of minimum durability
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